Crumble Topping:

1 cup nut meal from almond milk or packaged almond flour/meal

1 package of blackberries

1 cup gluten-free all purpose baking flour or oat flour

3/4 cup brown sugar or coconut sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon sea salt

4 tablespoons of ghee or coconut oil (firm)

Apple Filling:

1 tablespoon Grass-fed butter, ghee or coconut oil to grease the pan

5 Granny Smith apples, peeled and sliced

Pinch of sea salt

2 tablespoons maple syrup

1 tablespoon vanilla

Juice and zest of 1/2 lemon

Preheat the oven to 350 degrees F.

For the crumble topping: In a medium bowl, mix the nut meal, flour, brown sugar, cinnamon, nutmeg and salt. Cut the butter or coconut oil into small pieces and gradually add it to the flour mixture until evenly mixed. Doesn’t have to be perfectly mixed in. The small chunks of butter or oil will melt evenly while baking.

For the apple filling: In an 8-inch cast-iron skillet or Creuset baking dish, grease with butter, ghee or oil. Add the apple slices. Add syrup, vanilla and lemon juice/zest and coat evenly with your hands.

Cover the apple filling evenly with the crumb topping. Bake for 1 hour until crisp and brown on top.

Serve with almond milk or coconut cream! 😉